Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw
['1/2 head of green cabbage (about 1/2 pound)', '1 small carrot', '2 tablespoons lime juice', '2 tablespoons rice vinegar', '1 teaspoon olive oil', '1/8 teaspoon salt', '1/3 cup chopped cilantro', '1 head cauliflower (about 1 pound)', '3/4 cup beer', '1/4 cup vegetable broth', '1 tablespoon lime juice', '11/2 teaspoons tamari or soy sauce', '11/2 tablespoons chipotle hot sauce', '1 to 2 garlic cloves, sliced', '11/2 teaspoons chili powder', '1 teaspoon smoked paprika', '1/4 teaspoon ground cumin', '1/4 teaspoon garlic powder', 'Pinch of salt', '1 tablespoon olive oil', '1/2 yellow onion, chopped', '6 corn tortillas', '1 avocado, sliced', 'Tomato salsa', 'for serving']
Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.
Crank your oven to 400°F. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.
In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir 'til those f**kers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.
To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and top with plenty of salsa.
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